MACARON PLATED DESSERT

Method

Preparing the macaron shells - 

1. Place the french macaron mix and water into a mixing bowl fitted with a flat beater attachment.
2. Mix on high speed for 5 minutes until a smooth, glossy batter is achieved.
3. Fill the batter into a piping bag fitted with a 1/4" round tip.
4. Pipe uniform macaron shells onto a silicone mat or parchment-lined baking tray.
5. Bake at 140ºc for 20 minutes in a dry oven, ensuring the shells do not brown.
6. Let the macarons cool completely before assembly.

Preparing the chocolate ganache filling -

1. Heat heavy cream in a saucepan until it just reaches a boil.
2. Pour the hot cream over chopped dark chocolate and let it sit for 2 minutes.
3. Stir gently until smooth, then add unsalted butter and mix until fully incorporated.
4. Allow the ganache to cool to a pipeable consistency at room temperature or refrigerate briefly.

Preparing the strawberry coulis -

1. Combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat.
2. Cook until the strawberries break down and the mixture thickens slightly.
3. Blend the mixture until smooth, then strain to remove seeds.
4. Let it cool completely before using.

Assembling the macarons -

1. Pipe the prepared chocolate ganache onto one macaron shell and sandwich with another shell.
2. Ensure the filling is evenly distributed and does not overflow.
3. Arrange the filled macarons in a neat row on the plate.
4. Pipe small dollops of chocolate ganache and strawberry coulis around the macarons.
5. Garnish with halved fresh strawberries, mint leaves, and gold leaf.
6. Lightly dust with edible glitter dust for an elegant finish.